Chef and Cutthroat Kitchen winner Jenny Goycochea-Marker showcases the easy art of braising—a low-and-slow technique known for effortlessly creating incredible flavors and textures. With a little wine and a little time, anyone can make nuanced, melt-in-your-mouth meals. With this collection of 60 innovative braises, you'll savor gourmet, tender dishes like:

Beef Ragu with Pappardelle

Coq au Vin

Prosecco Shrimp Scampi

Cold Brew Braised Barbacoa

Chorizo & White Wine Braised Clams

Pork Pozole Verde

Lazy Duck Leg Cassoulet

Beer-Braised Lamb Tacos

Pork Belly Banh Mi Sandwiches

Mushroom & Lentil Bourguignon

Perfect for beginners or home cooks looking to level up their dinners, braising guarantees layered flavor and a fall-off-the-bone bite. Let your oven do the work and enjoy impressive meals every day of the week!